Homemade Ranch Dressing

I’ve been meaning to post my Ranch Dressing recipe for ages, and today I’m finally getting around to it.

I’ve been working on finding the perfect Ranch recipe for about a year.
 I don’t like tangy dressing.
It can’t be hot or spicy.
I really love buttermilk, but not mayo.
It has to be salty and not sweet.
 It can’t overpower the salad.

Ok, then. You can see why it’s taken me a year to figure this out.  I thought I had the perfect recipe (pictured above) and then my friend Leslie showed up at my doorstep with something new to try.  She makes a powdered mix and then adds the wet ingredients later.  It’s pretty yummy and has me rethinking my recipe!

Here’s the recipe I have come up with so far.  I’m sure it will change, but for now, I think it’s a keeper.

• 2 scallions, white and green parts, chopped
• 1/4 cup chopped fresh basil leaves, lightly packed
• (Sometimes I use less basil and add a little dill.)
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon good olive oil
• 2 garlic cloves, chopped
• 2 1/2 teaspoons kosher salt
• 1 cup light sour cream
• 1/2 – 1 cup buttermilk (depending on preference)